Sirloin Steak Salad With Gorgonzola And Pine Nuts
This recipe features juicy and flavorful sirloin steaks seasoned with rosemary, grilled to perfection. Sliced and served over a bed of mixed baby greens, topped with toasted pine nuts and crumbled Gorgonzola cheese, this dish is finished with a tangy vinaigrette dressing. Perfect for a special meal or entertaining guests, this steak salad is sure to impress with its delicious flavors and beautiful presentation.
— Constant Cookbook
Ingredients
- 2 sirloin steaks, each about 1 lb. (500 g ) and 1 inch (2.5 cm)
- thick
- 5 Tbs. (3 fl. oz./80 ml) olive oil
- Kosher salt, to taste, plus 1/2 tsp.
- Freshly ground pepper, to taste
- 2 tsp. minced fresh rosemary
- 1 Tbs. red wine vinegar
- 2 tsp. Dijon mustard
- 1 large garlic clove, minced
- 8 cups (1/2 lb./250 g) mixed baby greens
- 3 Tbs. pine nuts, toasted
- 6 oz. (185 g) Gorgonzola cheese, crumbled
Instructions
- Rub both sides of the steaks with 1 Tbs. of the olive oil. Season both sides generously with salt and pepper. Rub the rosemary into both sides of the steaks. Let stand at room temperature for 1 hour. Or, preferably, refrigerate, uncovered, for 4 hours and remove from the refrigerator about 40 minutes before cooking.
- Prepare a medium-hot fire in a grill, or preheat a cast-iron stovetop grill pan over high heat.
- Place the steaks on the grill rack over the hottest part of the fire or in the grill pan and cook without moving them for 2 1/2 minutes. Move them after 1 minute if the fire flares up. Turn the steaks over and cook for 2 1/2 minutes. Move the steaks to a cooler part of the grill or reduce the heat to medium, and continue to cook until an instant-read thermometer inserted into the center of a steak registers 125°F (52°C) for very rare to rare, about 5 minutes more, or until done to your liking. Transfer the steaks to a platter, cover loosely with aluminum foil and let stand for at least 10 minutes or up to 30 minutes.
- Meanwhile, in a bowl, whisk together the vinegar, mustard, garlic, the 1/2 tsp. salt and plenty of pepper. Whisking constantly, add the remaining 4 Tbs. olive oil in a thin stream and continue to whisk until emulsified.
- Arrange the baby greens in a large serving bowl. Cut the steaks across the grain into slices about 1/2 inch (12 mm) thick and arrange on the salad. Top with the pine nuts and cheese, drizzle with the dressing and serve immediately. Serves 4.
- <b>A note from the butcher: </b>If you&rsquo;re feeding a crowd and want to save a little money, you can use top round in place of the sirloin. Ask your butcher for inside top round, a nice cut from the round that is often less expensive than sirloin. You won&rsquo;t have to alter the cooking method.
- &ndash; James Cross, Marczyk Fine Foods, Denver, CO
- Adapted from Williams-Sonoma <i>The Cook and The Butcher,</i> by Brigit Binns (Weldon Owen, 2011).
Yield
Serves 4.
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